BBQ Chicken Ranch Rice Bowls
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Get ready for a tasty meal that’s easy to make! BBQ Chicken Ranch Rice Bowls are perfect for dinner any night of the week. These bowls have everything you need – rice, chicken, beans, corn, and a yummy BBQ ranch sauce. You’ll love how all the flavors come together.
This recipe is great for meal prep too. You can cook the rice and chicken ahead of time, then put your bowls together when you’re ready to eat. The BBQ ranch sauce takes it to the next level – it’s creamy, tangy, and so good you might want to put it on everything!
Exact Ingredients List
Here’s what you’ll need to make these tasty BBQ Chicken Ranch Rice Bowls:
For the rice:
• 1 1/2 cups uncooked white rice
• 3 cups chicken broth
For the chicken:
• 1 pound chicken tenders
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 2 tablespoons olive oil
For the toppings:
• 1 (14 oz) can black beans, drained and rinsed
• 2 cups frozen corn, cooked
• Shredded cheddar cheese
• Chopped cilantro
• Tortilla strips
For the sauce:
• 1/2 cup ranch dressing
• 1/2 cup BBQ sauce
With these ingredients, you’ll have everything you need to create four filling and flavorful rice bowls. The mix of textures and flavors will make your taste buds happy!
Instructions
Start by cooking the rice. Put 1 1/2 cups white rice and 3 cups chicken broth in a pot. Bring it to a simmer, cover, and cook for 12-15 minutes. Stir now and then until the broth is gone and the rice is fluffy.
While the rice cooks, get the chicken ready. Mix 1 lb chicken tenders with spices in a bowl. Use 1 tsp chili powder, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp salt.
Heat 2 tbsp olive oil in a skillet. Cook the chicken for 4-5 minutes on each side until done.
Mix 1/2 cup ranch dressing and 1/2 cup BBQ sauce in a bowl. Set it aside.
Time to put it all together! Add rice to each bowl. Top with chicken, corn, black beans, cheese, tortilla strips, and cilantro. Drizzle the BBQ ranch sauce on top.
Your BBQ Chicken Ranch Rice Bowls are ready to enjoy! This recipe makes 4 servings at 821 calories each.
Possible Substitutes List
You can easily swap out ingredients in this BBQ Chicken Ranch Rice Bowl recipe. Try brown rice or quinoa instead of white rice for more fiber. Swap chicken tenders for thighs or breast meat.
For a veggie version, use tofu or chickpeas in place of chicken. Don’t like black beans? Try pinto or kidney beans. Frozen corn works great, but fresh or canned corn are good too.
Make it dairy-free by using a vegan ranch dressing. For a lower-calorie option, use Greek yogurt instead of ranch. Switch up the cheese – pepper jack adds a nice kick!
No tortilla strips? Crushed tortilla chips work just as well. Fresh avocado makes a creamy addition. Try adding diced bell peppers or sliced jalapeños for extra crunch and flavor.
Got leftover roast chicken? Use that instead of cooking fresh chicken. It’s a great way to use up leftovers!
How To Make It Diabetes-Friendly
To make these BBQ Chicken Ranch Rice Bowls more diabetes-friendly, you can make a few easy swaps. Replace the white rice with brown rice or cauliflower rice. These options have a lower glycemic index and more fiber.
Cut the corn in half to 1 cup instead of 2 cups. This reduces the carb count. You can add extra low-carb veggies like bell peppers or zucchini for more volume and nutrients.
Use a sugar-free BBQ sauce to cut down on added sugars. Look for brands sweetened with stevia or monk fruit. For the ranch, try a Greek yogurt-based dressing to boost protein and reduce fat.
Go easy on the cheese and tortilla strips. Use just a sprinkle of cheese for flavor. Skip the tortilla strips or use a few crushed pork rinds for crunch instead.
Consider these portion adjustments:
- 1/3 cup cooked brown rice per bowl
- 3 oz chicken per serving
- 1/4 cup black beans per bowl
- 2 tbsp each of BBQ sauce and ranch
These tweaks help lower the carbs and calories while keeping the yummy flavors you love. Enjoy your diabetes-friendly BBQ chicken bowl!
Tips, Tricks & Storing
For extra flavor, marinate your chicken in the spice mix for 30 minutes before cooking. This will help the flavors soak in better.
You can prep ingredients ahead of time to make assembly quicker. Cook the rice and chicken in advance and store in the fridge for up to 3 days.
Try grilling the chicken instead of pan-frying for a smoky taste. Just brush with oil and grill 4-5 minutes per side.
Make it vegetarian by swapping the chicken for roasted chickpeas or tofu. Season the same way as the chicken for similar flavors.
Leftover BBQ chicken bowls will keep in airtight containers in the fridge for 3-4 days. Reheat in the microwave until warmed through.
For meal prep, store components separately and assemble when ready to eat. This keeps things fresh and prevents sogginess.
Customize your bowls with toppings like diced avocado, sliced jalapeños, or a squeeze of lime juice for extra zing.